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Hydrocolloids (stabilisers)

In the dynamic dairy sector, hydrocolloids such as carrageenan, xanthan gum and pectin play a central role in the texture, stability and general quality of various dairy products. They are innovative ingredients that are also important for the creation of healthier alternatives, such as low-fat dairy products and dairy-free alternatives, in which they help to retain the desired mouthfeel and specific properties.
Clever use of hydrocolloids enables you to deliver high-quality products as well as responding to the constantly changing demands and preferences of consumers. Discover the versatility of hydrocolloids that can play a key role in your delicious innovations.



  • Improve texture and stability
  • Customised mixtures are possible for unique end products
  • Increase the shelf life of end products


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